“Gajanand Gulabjamun 400g + Basundi 100g | Traditional Gujarati Sweet Combo Pack”

Description

Recipe for Gulab Jamun :

This recipe has two main parts: making the sugar syrup and preparing the jamuns.

Part 1: The Sugar Syrup

• Ingredients:
  • 2 cups sugar
  • 2 cups water
  • 4-5 green cardamom pods, crushed (or 1 tsp cardamom powder)
  • A few strands of saffron (optional)
• Instructions:
  1. In a large pot or saucepan, combine the sugar and water.
  2. Place the pot over medium heat and stir until the sugar dissolves completely.
  3. Once the syrup starts to boil, add the crushed cardamom and saffron.
  4. Simmer the syrup for about 5-7 minutes. It should feel slightly sticky between your fingers, but do not let it reach a string consistency.
  5. Turn off the heat and set the syrup aside.

Part 2: The Gulab Jamun

• Ingredients:
  • 1 packet of Gulab Jamun Instant Mix (around 100-200g, depending on the brand)
  • Warm milk or water (as per package instructions)
  • Oil or ghee for deep frying
• Instructions:
  1. Prepare the Dough: Empty the instant mix into a bowl. Slowly add warm milk or water, a tablespoon at a time, and gently combine with your fingertips. Do not knead the dough roughly. You want to form a soft, slightly sticky dough. Over-kneading will make the jamuns hard.
  2. Rest the Dough: Cover the dough with a damp cloth and let it rest for about 10 minutes.
  3. Shape the Jamuns: Grease your palms with a little oil or ghee. Take small portions of the dough and roll them into smooth balls. It’s crucial that there are no cracks on the surface of the balls, as this can cause them to break while frying.
  4. Heat the Oil/Ghee: Heat the oil or ghee in a deep frying pan over a low flame. The oil should be hot, but not smoking. This is the most important step! Frying on low heat ensures the jamuns cook all the way through without burning the outside.
  5. Fry the Jamuns: Carefully drop the jamun balls into the oil in small batches. Gently stir them with a slotted spoon to ensure they brown evenly on all sides. Fry until they are a deep, even golden-brown.
  6. Soak in Syrup: Immediately transfer the hot, fried jamuns directly into the warm sugar syrup. Make sure the syrup is warm, but not boiling hot.
  7. Let Them Soak: Let the gulab jamuns soak for at least 30 minutes to an hour, or until they double in size and become soft and spongy. For the best result, let them soak for a few hours or even overnight.

Serve your delicious Gulab Jamuns warm, and garnish with chopped pistachios or almonds if you like.

Recipe for Basundi :

Ingredients:

• 1 packet Basundi Instant Mix (as per your brand’s weight, typically 100-200g)
• 1 liter milk (full-fat milk works best for a rich, creamy texture)
• Saffron strands (a few, optional)
• Chopped nuts like almonds, pistachios, and cashews for garnish

Instructions:

1. Prepare the Base: In a heavy-bottomed pan, bring 1 liter of full-fat milk to a boil over medium heat. Stir it occasionally to prevent it from sticking to the bottom.
2. Add the Mix: Once the milk comes to a boil, reduce the heat to low. Slowly add the entire Basundi Instant Mix packet to the milk while stirring continuously to prevent lumps from forming.
3. Thicken the Basundi: Continue to cook the mixture on low heat, stirring every few minutes. The mixture will begin to thicken as it cooks. This process will take about 10-15 minutes.
4. Add Saffron: If you are using saffron strands, soak them in a tablespoon of warm milk and add them to the pan during the last 5 minutes of cooking. This will give your basundi a beautiful golden color and a fragrant aroma.
5. Cool Down: Once the mixture has reached a thick, creamy consistency (similar to condensed milk), turn off the heat. Let the basundi cool down completely. It will thicken even more as it cools.
6. Garnish & Serve: Pour the basundi into a serving bowl. Garnish generously with finely chopped almonds, pistachios, and cashews. For the best flavor, chill it in the refrigerator for a couple of hours before serving.

Enjoy your rich and creamy Basundi!